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Italian
Buttercream Meringue Frosting Recipe
Adapted from
Tami Smith |
This makes a
stable meringue from the cooked sugar beaten into it. This is a good buttercream to use
in warm weather, but it will soften because of its high butter content.
Question: How do I save an Italian Meringue
Buttercream if all the butter has been whipped in & it still hasn't gotten
"light & fluffy"?...I made 27 cups...Please Help!
Answer: Keep beating it on low and it will come back together, again. |
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*NOTE: In the book,
ON FOOD AND COOKING, by Harold McGee, page 108, he says that "Because much of
the syrup's heat is lost to the bowl...the foam mass normally gets no hotter
than 130 or 135 degrees F, which is insufficient to kill salmonella." You can use
reconstituted powdered pasteurized egg whites to make the Italian
Meringue Buttercream if you are concerned. See
Pantry: Eggs |
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To refrigerate or not: There are many
conflicting answers as to whether you need to refrigerate this frosting or
not. Normally, these types of frostings,
made with EGG WHITES (no egg yolks or whole eggs), do
not need refrigeration, but with the salmonella concerns of today, I recommend
keeping it refrigerated, and then it can stay out of refrigeration for no
more than 2 hours, on the cool side of room temperature (Food
Safety) ....Professionals are cautious because of the concerns about
egg safety and that is playing into the answers you get.
See
Pantry: Eggs Cooked meringue can be
refrigerated for several days or frozen for 3 months.
If you do, be
sure to allow the buttercream
to come to room temperature,
then whip it with an electric mixer on medium speed until it is once again
thick, smooth, and shiny and returns to its original volume.
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Recipe moved to
http://www.baking911.com/asksarahbb/index.php?showtopic=1209
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